Ingredients:

2 Tbsp.Fresh Lemon Juice

5 cups of Kale

¼ cup grated Parmesan Cheese

¼ cup Pine Nuts

Black Pepper & Kosher Salt To Taste

2 Tbsp. Balsamic Syrup

2 Tbsp. Extra Virgin Olive Oil

Directions:

1. Separate the leaves of kale from the stems. Discard the stems. Shred the leaves into bite-size pieces to measure the indicated amount, and soak in a large bowl of cold water. Agitate the water to help release any dirt from the kale.

2. Lift the leaves out of the water and dry thoroughly. If there was a lot of grit left in the bowl, repeat the soaking process until water is clean. Place leaves in a large mixing bowl or serving bowl.

3. Squeeze lemon juice and drizzle olive oil over the kale. Season with salt and pepper, and toss to combine. Let the kale sit as you prepare the rest of the meal. The lemon juice will help tenderize the leaves as the kale sits.

4. Heat a small saute pan over medium heat.

5. Once pan is warm, add the pine nuts and toast until golden brown, about 5-7 minutes. Keep a close watch and shake pan often to prevent burning. Once toasted, transfer to a small dish to cool.